I’m feeling aÂ touch under theÂ weather today, living off of Sudafed, so I thought we would soothe my cold with something hot &Â quick.Â This Grilled Asparagus Soup Recipe is a perfect addition to any meal.Â With a deep flavor (and color) this soup has just enough tarragon to make me love it forever.Â Please enjoy!
- 2 pounds asparagus spears, tough ends removed
- 6 to 8 green onions, root ends trimmed
- 1/3 cup extra-virgin olive oil
- 4 cups chicken broth
- 2 cups tightly packed baby spinach leaves
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 2 teaspoons finely chopped fresh tarragon
- Kosher salt
Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill the asparagus and green onions over Direct Medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once halfway through grilling time. Transfer them to a cutting board and cut them into 2-inch lengths and place them in a medium saucepan.
Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.